2 edition of Destruction of lactic acid streptococcus bacteriophage by various bactericidal agents found in the catalog.
Destruction of lactic acid streptococcus bacteriophage by various bactericidal agents
Sprague Hammond Watkins
Written in English
|Statement||by Sprague Hammond Watkins.|
|The Physical Object|
|Pagination||93 leaves, bound :|
|Number of Pages||93|
Abstract. A virulent bacteriophage which causes a decrease in acid production during fermentation of a lactic acid beverage named Yakult with Lactobacillus casei was isolated from the abnormal fermentation tank and named PLL. casei S strain was the exclusive host cell among 18 lactic acid bacteria tested. The plaque was round with an average diameter of about mm. Lactic acid bacteria generally show antibacterial activity against many pathogenic and spoilage bacteria. A number of studies reported antimicrobial activities of. Lactobacillus. spp. against entero- and uro- pathogens . Suppression of Gram positive bacteria by. Streptococcus. .
"Lactic streptococci" (streptococci and lactococci) contain the group N antigen and are nonpathogenic. However, Lactococcus has been defined as a genus separate from Streptococcus. As lactic acid bacteria, Lactococcus lactis and Streptococcus thermophilus are the cornerstones of cheese manufacture. Streptococcus thermophilus. Lactic-acid bacterium, plural lactic-acid bacteria, any member of several genera of gram-positive, rod- or sphere-shaped bacteria that produce lactic acid as the principal or sole end product of carbohydrate -acid bacteria are aerotolerant anaerobes that are chiefly responsible for the pickling conditions necessary for the manufacture of pickles, sauerkraut, green olives.
Lactobacillus is the keystone species present in the microbiota of the birth canal. It is well established that the high number of Lactobacillus in the vagina is often considered as “healthy” or “normal” and low or absence considered as “abnormal” acillus is popularized as lactic acid-producing bacteria by fermenting glycogen secreted from follicular cells of the. Lactic acid bacteria (LAB) are Gram-positive, acid tolerant rods, or cocci, which produce lactic acid as the major end product of fermentation (Axelsson, ).
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DESTRUCTION OF LACTIC ACID STREPTOCOCCUS BACTERIOPHAG. E BY VAR IOUS BACTERICIDAL AGENTS INTRODUCTIO. The use of rapidly acting viruoides in dairy plant sanitation procedures is recommended as a means of reduo ing bacteriophage infection of starter cultures. At the present time there are two types of germicides commonly.
Destruction of lactic acid streptococcus bacteriophage by various bactericidal agents Public Deposited. Analytics × Add to Author: Sprague Hammond Watkins. Starter cultures are a combination of various lactic acid bacteria (LAB), usually strains of Lactococcus lactis, Streptococcus thermophilus, Leuconostoc sp., and/or Lactobacillus sp.
Considering that 10 14 bacterial cells are needed to produce 1 ton of cheese, it is clear that LAB are of considerable interest to the cheese by: Lactic acid bacteria (LAB) are an order of gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod-shaped or spherical bacteria that share common metabolic and physiological characteristics.
These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate : Bacilli. Download PDF: Sorry, we are unable to provide the full text but you may find it at the following location(s): (external link).
ACTION OF AEROSOLS OF CERTAIN VIRICIDAL AGENTS ON LACTIC STREPTOCOCCUS BACTERIOPHAGE 1 F. BENNETT ~ AND F. NELSON Dairy Industry Section, Iowa Agricultural Experiment Station, Ames Since the announcement in of the discovery of bacteriophage as an important cause of lactic acid culture failure, much research has been devoted to control methods.
Bacteriophages typically may be grouped into two categories by their life cycle: lytic phages and lysogenic (temperate) phages.
The five decades following the discovery of phages saw numerous investigations on the lytic phages of S.
pyogenes, which included studies on host range, basic biology, and their ability to mediate general transduction. In this aspect, it differs from the earlier described superinfection immunity systems, where expression of phage repressor genes from phages of various lactic acid bacterial species (e.g.
Streptococcus phage Sfi21, Lactococcus phage TP or Lactobacillus A2 or Фadh phages) provided immunity against the respective single phage only [85,]. The study of bacteriophage—host interactions has been instrumental in the development of genetic systems in many genera, and laid many of the foundations of modern molecular genetics.
Research into bacteriophage and bacteriophage resistance in the lactic acid bacteria has moved into a new and exciting dimension in recent years. The disclosure relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pas after 14 days of storage at 6° C.
Further, the disclosure includes method for preparing and products of food, food additive, feed, nutritional supplement, or probiotic supplement, thereof.
A lactic acid bacteria “culture,” maintained by the process of “back-slopping,” is used to inoculate the steep water. The culture comprises a portion of the previous steep, which has developed a strong, clean acidic taste due to a high load of suitable lactic acid bacteria.
The purpose of the lactic acid steep seems to be several fold. DOI link for Lactic Acid Bacteria. Lactic Acid Bacteria book. Microbiological and Functional Aspects, Third Edition. major commercial problem results from bacteriophage infections.
These bacterial viruses. were identified as filter-transmissible agents by the work of Twort in and d’He´relle in. Lactic acid bacteria ferment different monosaccharides and metabolize organic compounds of must.
The catabolic acitivities have an influence on the stability and flavour of the wine. Previous results also demonstrated that an EPS from lactic acid bacterium can be used as a potential agent in the development of novel food grade adjuncts because of its functional characteristics.
Bacteriophage infection of lactic acid bacteria is considered one of the biggest worldwide problems in the food industry. Bacteriophages may cause negative effects on the fermentation of various. Originally described by Orla-Jensen in , Streptococcus thermophilus is a low G + C, Gram-positive, nonmotile, non-spore-forming, catalase-negative, facultative anaerobic, homofermentative lactic acid bacterium that has restricted natural habitats in the bovine mammary mucosa and raw the ninety-three currently classified species from the genus Streptococcus.
Time (min) necessary to reach 99% inactivation (T 99) of phages infective for diverse species of lactic acid bacteria in presence of ethanol and sodium hypochlorite at different concentration.
Ethanol and, at much lesser extent, isopropanol, were tested on a broad spectrum of LAB phages, at concentrations oscillating between 10 and % (v/v. Propionic acid, often in the form of salts, is added to control fungi and ropy spores in bakery products.
Antimicrobial activities of propionic are potentiated by the low pH encountered in fermented foods. Most bacteriocinogenic lactic acid bacteria produce bacteriocins during growth in broth and/or agar media in the absence of inducing agents.
The antimicrobial activity of a phage mixture and a lactic acid bacterium against Staphylococcus aureus isolates from bovine origin was investigated in vitro with regard to possible applications in the therapy of udder inflammation (mastitis) caused by bacterial infections.
The S. aureus isolates used for inoculation derived from quarter foremilk samples of mastitis cases. The extent of survival or destruction of lactic acid bacteria during the process depends essentially upon the temperature-time combinations encountered and upon the heat-resistance of bacterial.
The genus Streptococcus emcompasses Gram‐positive, catalase‐negative, facultatively aerobic and homofermentative cocci which produce l(+)‐lactic acid as major end product of glucose fermentation. The cells are spherical or ovoid and occur in chains or pairs when grown in liquid media.
Streptococci are of great medical importance as they are pathogens and commensals of the mucosal.by H.W. Doelle, in Bacterial Metabolism, Publisher Summary.
This chapter presents the lactic acid bacteria that are represented by species of the Lactobacillaceae, which are well-known spoilage organisms in food such as dairy are morphologically a heterogeneous group and are biochemically characterized by their main end product, lactic acid.Polzin KM, Collins LJ, Lubbers MW and Jarvis AW () Effect of various mRNAs on bacteriophage c2 replication.
In: Proceedings of 5th Symposium on Lactic Acid Bacteria, Genetics, Metabolism and Applications, Veldhoven the Netherlands.
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